with Creamy Parmesan Salad
Sometimes it's best to stick with the basics by plating up a tried and true meal that never fails to deliver. Our go-to includes simple potato fries that crisp up to perfection in the oven, superbly spiced chicken with just the right amount of kick and a creamy Parmesan salad that completes this faultless combination. *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Allergens
Utensils
Tags
Olive oil
Potato Fries
1 bag
Cucumber
1
Tomato
1
Chicken tenderloins
1 packet
Mixed salad leaves
1 bag
Ranch dressing
1 packet
Vinegar
1 drizzle
Aussie spice blend
1 sachet
Parmesan cheese
1 packet
• Preheat oven to 240°C/220°C fan-forced. • Place potato fries on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Bake until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, thinky slice cucumber into rounds. • Cut tomato into bite sized chunks. • In a medium bowl, combine chicken tenderloins, Aussie spice blend and a drizzle of olive oil.
• When fries have 10 minutes remaining, heat a drizzle of olive oil in a large frying pan over medium-high heat. • Cook chicken until browned and cooked through, 3-4 minutes each side. • Meanwhile, in a large bowl, combine salad leaves, cucumber, tomato, shaved Parmesan cheese, ranch dressing, a drizzle of vinegar and olive oil. Season to taste. TIP: Chicken is cooked through when it is no longer pink inside.
• Divide spiced chicken, potato fries & ranch Parmesan salad between plates. Enjoy!
1788
kJ
Energy (kJ)
10.4
g
Fat
3.8
g
of which saturates
32.6
g
Carbohydrate
5.8
g
of which sugars
6.8
g
Dietary Fibre
47.6
g
Protein
781
mg
Sodium
